Surf & Turf Kabobs
photo by Andi Longmeadow Farm
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 lb sirloin steak (or steak of your choice)
- 18 raw shrimp
-
Marinade
- 5 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 3 tablespoons lemon juice
- 4 tablespoons safflower oil
directions
- Cut the steak into bit size pieces and place in a zip-lock bag or a
- nonmetallic dish. (Zip-lock is just too easy).
- Peel and devein the shrimp, leaving the tails attached. (I bought the shrimp that were already deveined with tails on).
- To make the marinade, whisk the oyster sauce, soy sauce, lemon juice and safflower oil in a small bowl until well combined.
- Pour the mixture over the meat, turning to coat and marinate for 15 minutes.
- Add the shrimp to the marinade, toss to coat and marinate for 5 minutes.
- Remove the meat and shrimp from the marinade.
- Thread meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp.
- Broil the kabobs over hot coals for 5-10 minutes turning frequently.
- Transfer to a warm serving plate and serve immediately.
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Reviews
-
This was awesome!!! Totally delicious, everybody raved and got a review of 4 to 4 1/2 and 5 stars. I went for 5 as this came from 2 people. I served ours over egg fried rice which was a great accompaniment. We love both steak and prawns and so this really hit the spot for us, I also added some pineapple to the kebab like Andi had done and it was a really nice touch. I boiled the marinade and used it as extra sauce to pour over the kebabs or rice. Great combo Nimz and it was quick and easy too make packed with flavour and one that we will be enjoying again..
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A glorious kabob indeed. This matches the glorious day we had on "The Longmeadow Farm" early March 2010, in fact, there is still snow (about 6 inches on yonder hill) but the air was full of freshness, birds were singing, and what a great start to a early Spring day by making this wonderful "surf & turf" kabob. I followed this exactly, except added two bits of fresh pineapple to the end of each stick, (had some left over from breakfast) and I saved some of that amazing marinade, added 3 tablespoons of water, and reduced it to make a little sauce for the rice. Man, this is my kind of dinner, fast to marinate, fast to grill, and fast to eat! Loved it! Made for *National Nutrition Month" March 2010
RECIPE SUBMITTED BY
Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.